1-Start by sorting your spuds: Place the 2kg of diced white potatoes in cold salted water. Bring it to a boil and cook for about 10 minutes until they’re tender, then drain and let them steam dry for 5 minutes to avoid a soggy mash. This little trick keeps things fluffy and spot-on.

2-Next up, mash those potatoes with 4 tbsp of butter and 125ml of milk or cream until smooth. Stir in 150g of grated cheddar cheese and 1 heaped tbsp of Dijon mustard, then season with salt and pepper to taste it’s that cheesy punch that elevates the whole dish!

3-Now for the sausages: Heat some olive oil in a pan and fry the 800g of pork sausages until they’re browned and cooked through. Pop them out, keep that lovely fat in the pan, and slice them into chunks. Add the 400g of sliced onions to that fat and cook on low heat for about 15 minutes until they’re caramelized and golden, seasoning with salt and pepper as you go.

4-Build the gravy: Melt 3 tbsp of butter into the pan with the onions, stir in 4 tbsp of plain flour to make a paste, then pour in 125ml of dry red wine and whisk it in. Gradually add 750ml of beef stock, making sure no lumps form, and chuck in 2 tbsp of Worcestershire sauce, 1/4 to 1/2 tsp of dried thyme, salt, and pepper. Let it simmer for 15 minutes until thickened, then mix in the sliced sausages.

5-Assemble your pie: Pour the sausage and gravy mix into a baking dish and let it rest for 5-10 minutes so it firms up. Spoon the mashed potato over the top, starting from the edges and working inwards don’t press too hard! Rough up the surface with a fork for that crispy finish.

6-Finally, bake it at 200°C (390°F) for 20 minutes until the top is golden. Let it rest for 5 minutes before serving. The whole process takes about 1 hour and 5 minutes, with 15 minutes prep and 50 minutes cooking.